Traeger Potatoes Au Gratin
By Traeger Kitchen
This Traeger take on a well-loved side dish brings wood-fired flavor to the forefront. Our potatoes au gratin recipe features cheesy and creamy sliced potatoes baked until golden brown.
Prep Time
20 Min
Cook Time
1 Hr
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | Unsalted butter, softened |
| 1 1/2 Cup | heavy cream |
| 1/2 Cup | whole milk |
| 2 Tablespoon | all-purpose flour |
| 4 Clove | garlic, minced |
| 1 Teaspoon | kosher salt |
| To Taste | freshly ground black pepper |
| 4 Medium | russet potatoes, scrubbed |
| 1 Cup | grated sharp cheddar cheese |
Steps
1
When ready to cook, set the Traeger temperature to 500˚F and preheat with the lid closed for 15 minutes. Grease a casserole dish with softened butter.
500 ˚F / 260 ˚C
00:15
2
In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt, and black pepper to taste.
3
Slice the potatoes as thinly and uniformly as possible. Arrange a third of the potatoes in the bottom of the baking dish. Pour a third of the cream mixture over the potatoes. Repeat to make 2 more layers. Cover the baking dish with foil.
4
Place the baking dish on the grill grates, close the lid, and cook for 30 minutes. Remove the foil, close the lid again, and bake until golden brown and bubbling, about 20 minutes more. Sprinkle the cheddar cheese over the top of the potatoes. Close the grill and bake until the cheese is melted, 3-5 minutes. Enjoy!
500 ˚F / 260 ˚C
00:50
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